Ginger - Molasses Muffins
Ginger - Molasses Muffins recipe
Yield
40 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
water
hot |
|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| 4 | each |
eggs
seperated, room temperature |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
nutmeg
freshly grated |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
pecans
chopped, optional |
|
| 1 | cup |
raisins, seedless
optional |
|
| 1 | pinch |
cream of tartar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
baking soda
|
|
| 15 | ml |
water
hot |
|
| 237 | ml |
butter
room temperature |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 4 | each |
eggs
seperated, room temperature |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
nutmeg
freshly grated |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
pecans
chopped, optional |
|
| 237 | ml |
raisins, seedless
optional |
|
| 1 | pinch |
cream of tartar
|
*
|
Directions
Preheat oven to 350 deg.
Grease 2-inch muffin tins. Dissolve baking soda in hot water.
Cream butter with sugar until light and fluffy, using electric mixer.
Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon and ginger.
Mix into butter alternately with buttermilk in 3 additions each.
Fold in nuts and raisins if using. Beat whites with cream of tartar in another bowl until stiff but not dry.
Fold into batter. Spoon into prepared tins, filling ¾ full.
Bake until tester inserted in center comes out clean, 20 to 25 minutes.
Transfer to racks. (Can be prepared 1 day ahead. Reheat in 350 deg. oven about 4 minutes.)
Let cool on wire rack.
Frost with your favourite frosting if desired.
